How to Make Coffee Kombucha: Probiotic Coffee!
Your guts will love this recipe. Give yourself a dose of caffeine, probiotics, antioxidants, vitamins and minerals first thing in the morning. Here's a fun twist on your morning coffee! Whether you're a seasoned Kombucha brewer/drinker looking for a new flavor or a coffee lover interested in improving your gut health, this is the brew for you. Here's how to make it.
INGREDIENTS (1 serving)
📍 2 quarts brewed C&K coffee (we recommend PR Blend)
📍 1/2 cup sugar or honey
📍 1 Scoby
STEP 1: Dissolve your sugar or honey in the hot coffee and let it cool.
STEP 2: Plop in that scoby! Your coffee adds all the acid that scoby needs, so don't worry about adding liquid from your previous batch (in case you were worrying).
STEP 3: Cover your jar with a breathable material (like cheesecloth) and secure it with a rubber band to keep bugs out and fermentation gas in.
STEP 4: Let your jar sit out of direct sunlight at room temperature for ~a week. Then start tasting it daily with a straw until you like the flavor.
IMPORTANT NOTES: You won't reuse this scoby and it will be really thin. DO NOT HEAT your coffee kombucha because you'll kill off the bacteria. Drink it cold or at room temperature. Lastly, make sure you watch the fermentation closely and taste-test frequently because coffee kombucha is more prone to rancidity than tea kombucha. Don't drink it if it tastes, smells or looks off.
If you give this a try, be sure to tag @CaffeineandKilos on IG and let us know how you like it! Happy guts, happy life.